Lemon cake

INGREDIENTS

CRUMBLE

• 1/2 cup (113g) butter, cold and cubed
• 3/4 cup all-purpose flour
• 1/3 cup confectioners sugar

CREAM CHEESE FILLING

• 8 ounces cream cheese, room temperature
• 1/2 cup (100g) granulated sugar

LEMON COFFEE CAKE

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup (113g) butter, room temperature
• 2 tablespoons lemon zest
• 3/4 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk (I prefer whole)
• 1/3 cup freshly squeezed lemon juice

GLAZE

• 1 cup (125g) confectioners sugar
• 1-2 tablespoons of milk

INSTRUCTIONS

1. Preheat oven to 325°F and prepare a 9x9 square pan with non-stick spray or butter and flour.

CRUMBLE

1. Using a food processor, fork, or your hands; combine butter, flour, and sugar in a bowl. (I prefer clean hands.) Make sure the butter is broken down and no larger than a pea when you are done. Set aside.

CREAM CHEESE FILLING

1. In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Set aside.

LEMON COFFEE CAKE

1. In a small bowl, sift together the flour, salt, and baking powder. Set aside.
2. In the bowl of a stand mixer or using a hand-held mixer, combine the butter, lemon zest, and sugar. Mix for 2-3 minutes or until light and fluffy. Scrape down the bowl as needed.
3. With the mixer on low, add in the eggs and vanilla. Mix on low until combined.
4. In a 1-cup measuring cup, add the milk and fresh lemon juice. Stir together well.
5. Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low, drizzle in the milk & lemon juice. Mix until just combined. Turn mixer off. Scrape sides as needed.

ASSEMBLY

1. Pour batter into prepared pan.
2. Spoon cream cheese mixture over top and then spread out with a spatula getting it into every corner. It does not matter if the cream cheese and batter combine slightly.
3. Evenly sprinkle the crumble over top the cream cheese.

4. Bake for 40 minutes at 325°F. Check doneness of cake with a toothpick. If an inserted toothpick is removed with wet batter, it is not done. (Or if it appears shiny on top it is not done). If the cake is not done and the top is starting to brown, cover with foil and bake an additional 10 minutes. Everyone's oven is different so make sure the cake is done before removing.

5. Remove coffee cake from oven and allow to cool for about 10 minutes.
6. Drizzle glaze over top and serve.

Korean Pork Ribs

4-ingredient Korean Pork Ribs

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 Serves: 4

INGREDIENTS

2 x 1 kg (2 lb) pork rib racks
½ cup gochujang*
½ cup ketchup
¼ cup Coconut Sriracha (or your choice of chilli/hot sauce to taste)
sea salt

INSTRUCTIONS

STEP 1
Use a small paring knife to help you remove the thin white membrane from the underside of the rib racks. Season the racks with salt.
 
STEP 2
Preheat oven to 120°C/250°F.
 
STEP 3
Combine the gochujang, ketchup and Coconut Sriracha in a bowl. Reserve 1/3 of a cup of the mixture for basting later. Apply the remaining mixture to the ribs with your hands or a pastry brush. Wrap each rack tightly within 2 sheets of foil, sealed at the edges to form a ‘parcel’.
 
STEP 4
Roast in the preheated oven for 2 hours.
 
STEP 5
Remove the ribs from the oven and increase the oven temperature to 200°C/390°F.
 
STEP 6
Careful open up the foil parcels. Line a clean baking tray with foil and transfer the ribs to the new tray. Scoop up any thick sauce and cooking juices and spoon over the ribs. Then take the reserved chilli sauce mixture and liberally brush each rack with the sauce. Place the ribs back in the oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
 
STEP 7
Remove the ribs from the oven and pile onto a serving board or plate. Serve with plenty of napkins

Sticky chinese chicken---buat sincia

Sticky Chinese Five Spice Chicken

4 skin-on, boneless chicken thighs (or any skin-on chicken pieces)
3 tbsp hoisin
2 tbsp honey
1 tbsp oyster sauce
1 tbsp dark soy sauce
3 garlic cloves, finely grated
2 tsp Homemade Chinese Five Spice (you can use store-bought too)
400g Chinese broccoli (gai larn)
steamed rice to serve
 
Basting sauce:
2 tbsp honey
1 tbsp dark soy sauce
 ​

INSTRUCTIONS
 
STEP 1
In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight.
​
STEP 2
Preheat oven to 180°C/356°F (fan-forced).
​
STEP 3
Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes.
​
STEP 4
While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve.
 
STEP 5
Mix the basting sauce ingredients together in a small bowl.
​
STEP 6
Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through.
​
STEP 7
Serve with steamed Chinese broccoli and rice.

Cake coklat enakkkk(kue-cream-kue)...gampanggg

butter and flour for coating and dusting the cake pan
3 cups all-purpose flour

3 cups granulated sugar(2 cups kurang mns)
1½ cups unsweetened cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1½ cups warm water
½ cup vegetable oil
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Butter three 9-inch cake rounds.

Dust with flour and tap out the excess. (see cooking lesson below)

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, buttermilk, warm water, oil, and vanilla.
Beat on a medium speed until smooth. This should take just a couple of minutes.
Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.

Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Frost with your favorite frosting and enjoy!

1½ cups butter, softened
8 oz cream cheese, softened =240ml
1½ cups unsweetened cocoa powder
3 teaspoons vanilla extract
7-8 cups powdered sugar(1 cup dah manis)
about ¼ cup milk (as needed)

Instructions

In a large bowl, beat together butter and cream cheese until fluffy.
Use a hand mixer or stand mixer for best results
Add in cocoa powder and vanilla extract.
Beat until combined.
Beat in powdered sugar, 1 cup at a time.
Add milk as necessary to make a spreadable consistency.
The frosting should be very thick and will thicken even more if refrigerated

Nutela Baileys Cheesecake brownies

Coba pk kacang? Gemahlene Mandeln/Wallnuss
300 g 
(11oz) Nutella

150 g 
(5oz) light brown soft sugar

3 
medium eggs

50 ml 
(2 fl oz) Baileys Irish Cream

1 tsp. 
vanilla extract

50 g 
(2oz) cocoa powder

150 g 
(5oz) salted butter, melted

75 g 
(3oz) plain flour

FOR THE CHEESECAKE SWIRL

100 g 
(3 ½oz) full-fat cream cheese

25 g 
(1oz) caster sugar

25 g 
(1oz) plain flour

1 
medium egg yolk

50 ml 
(2 fl oz) Baileys Irish Cream

Directions

Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment.

Using a handheld electric whisk, beat 250g (9oz) of the Nutella with the sugar, eggs, Baileys and vanilla extract until smooth. Then with the mixer running on a low speed, add the cocoa powder, melted butter and then flour, mixing in between.

In a separate bowl, beat all the cheesecake ingredients together using a wooden spoon, until smooth.

Pour the brownie batter into the prepared tin, and spoon over dollops of the cheesecake mixture and the remaining Nutella, then use a skewer to marble the cheesecake mixture through the brownie batter.

Bake for 30min or until the top feels dry and there is no wobble left when you gently shake the tin. Allow to cool completely in the tin, then slice into 16 squares. 

Frikadellen Oma

Gemischte Hackfleisch
Petersilie
Telor
Brötchen rendem air, peres
Garem,lada,Knobi

chocolate chip banane bread 👍

NGREDIENTS

• 2 cups (256g) all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 very ripe bananas
• 2 teaspoons vanilla
• 1/2 cup (113g) unsalted butter, room temperature
• 2 large eggs room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 1 cup semi-sweet milk, or dark chocolate chips (or a combination)

INSTRUCTIONS

1. Pre-heat oven to 325°F and grease a 9x5-inch loaf pan. (use glass or a light colored pan if possible)
2. In a large bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand-held mixer), add the bananas and roughly mash. (There can be chunks, you do not want them pureed) Add the butter, sugars, vanilla, and eggs. Mix until combined.
4. Slowly add the flour mixture. Mix just until combined.
5. Fold in the chocolate chips by hand. Pour the batter into the prepared loaf pan. Place on a rimmed baking sheet and bake for 55 to 70 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are fine, you do not want to see wet batter on the toothpick.
6. Allow the bread to cool in the pan for 20 minutes. Run a thin knife along the edge of the loaf to loosen and invert onto a cooling rack. Flip the loaf right side up and allow to cool completely before slicing.